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Okay had 3lb almonds and 2lb pecans.
Looks like more pecans 'cause they're much lighter then almonds so you get more to the lb.
The idea with these was to make a syrup and coat the nuts rather than attempt to soak a brine in.
Recipe for 5 lb nuts
1 cup seasalt
1 cup brown sugar
2 big scoop tablespoons honey
2 cups boiling water.
Mix all in a jug stir and microwave till it boils and then mix again. All the sea salt probably won't dissolve, doesn't matter.
pour over and mix till all nuts are fully coated. Stir occasionally until it all goes cold.
They go in the smoker wet - that's the idea :-)
Now this amount of nuts took up three trays in my bradley - which was useful as I needed the other one for my ham :-)
Discovered that there is a pretty big temp difference between the lowest and highest trays in the smoker.
So ended up with one tray cooked perfectly, brown and just going crispy.
One tray that was almost over done and one tray where I had to sort out about 6 oz of real black charcoaly nutty slag lol
So next time I rotate trays during smoking.
It's a learning curve :-)
But I have to say the pecans smoke up a treat. Crispy on the outside and soft on the inside.
Looks like more pecans 'cause they're much lighter then almonds so you get more to the lb.
The idea with these was to make a syrup and coat the nuts rather than attempt to soak a brine in.
Recipe for 5 lb nuts
1 cup seasalt
1 cup brown sugar
2 big scoop tablespoons honey
2 cups boiling water.
Mix all in a jug stir and microwave till it boils and then mix again. All the sea salt probably won't dissolve, doesn't matter.
pour over and mix till all nuts are fully coated. Stir occasionally until it all goes cold.
They go in the smoker wet - that's the idea :-)
Now this amount of nuts took up three trays in my bradley - which was useful as I needed the other one for my ham :-)
Discovered that there is a pretty big temp difference between the lowest and highest trays in the smoker.
So ended up with one tray cooked perfectly, brown and just going crispy.
One tray that was almost over done and one tray where I had to sort out about 6 oz of real black charcoaly nutty slag lol
So next time I rotate trays during smoking.
It's a learning curve :-)
But I have to say the pecans smoke up a treat. Crispy on the outside and soft on the inside.
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